COCONUT RICE
Who would think that substituting one ingredient in this otherwise average rice recipe would make such an enormous difference in taste? A total game changer! The enhanced flavor profile of this common side dish will leave you pleasantly surprised and satisfied. It’ll be your new favorite way to eat rice!
Servings: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Skill level: Easy
INGREDIENTS
1 cup long grain WHITE RICE
1/2 teaspoon SALT, optional
2 cups COCONUT MILK >or< 1 cup WATER and 1 cup COCONUT MILK
DIRECTIONS
In a saucepan, bring coconut milk (salt and water, if using) to a boil.
Mix in rice.
Cover with a tight fitting lid and bring to a simmer for 20-25 minutes or until all of the liquid is absorbed and it fluffs easily with a fork.
Refrigerate any leftovers.
NOTES/VARIATIONS
Even if you increase the servings, the cook time remains the same.
There are several other ways to cook the rice:
In the oven: Heat liquid to near boiling. Mix all ingredients together in a greased, oven safe casserole dish. Cover tightly and bake at 375 degrees for 25 minutes or until liquid is absorbed and rice fluffs with a fork. This is especially handy when feeding a crowd.
In a pressure cooker. Follow the manufacturer’s instructions. Many pressure cookers come with a preset so it’s as simple as combining all of the ingredients, putting the lid on, and pushing a button.
In a steamer oven. Follow the manufacturer’s instructions. Many steamers come with a preset so it’s as simple as combining all of the ingredients, putting it in the steamer, and pushing a few buttons. Be aware that you may need to adjust your liquid down slightly due to the high moisture output.
Be selective about your coconut milk. Canned milks often have added guar gum and refrigerated coconut milk may include carrageenan - neither of which is healthy to consume. Look for brands that are strictly coconut milk, with no additives, and always opt for full fat.
Consider adding or topping with any one or a combination of the following:
1/2 Tablespoon of sugar
A pat of butter or spoonful of ghee or drizzle of coconut or macadamia nut oil
Fresh, chopped cilantro
Lime or lemon zest
Shredded coconut
Chopped macadamia nuts
Turn leftovers into a fabulous snack or dessert by adding additional coconut milk, a pat of butter (or ghee), a sprinkling of sugar, a dash of cinnamon and/or nutmeg, fresh or dried coconut and/or fruit (tropical fruits would really shine!) and crushed macadamia nuts.
Unless the directions explicitly state, I typically do not rinse or soak my rice first.
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Easy Coconut Rice thestayathomechef.com.
Who do we credit for basic rice recipes? They all follow a similar formula. Some measurements may vary slightly but the general concept is the same. I simply chose to use coconut milk in place of water one day and it has become a favorite go-to version ever since for many dishes including Chicken Luau, Orange Chicken, and Korma - not to mention snacks and desserts.